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Scotcheroos on a cooling rack.


If you like Rice Krispie treats, then you’ll go head over heels for no-bake Scotcheroos, one of the most decadent peanut butter and chocolate desserts you’ll ever have. They’re ready in minutes and devoured in seconds.
Course Dessert
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 32 bars
Calories 182kcal


  • 1 cup light corn syrup (see note 1)
  • 1 cup granulated sugar
  • 18 ounces creamy peanut butter (see note 2)
  • 6 cups crispy rice cereal (see note 3)
  • 1 cup butterscotch chips (see note 4)
  • 1 cup milk chocolate chips (see note 5)


  • Coat a 9-inch by 13-inch pan with butter or nonstick spray.
  • Combine corn syrup and sugar in a large stock pot or Dutch oven and bring to a boil. Remove from heat and stir in peanut butter.
  • Add cereal to pot and stir until evenly coated. Press into prepared pan.
  • In medium sauce pan, combine butterscotch chips and chocolate chips and heat until melted and smooth. Spread evenly over cereal bars and cool completely. Cut into squares.


  1. Corn syrup: Light corn syrup, such as Karo brand, is lightly vanilla flavored.
  2. Creamy peanut butter: We prefer store-bought here which makes this recipe extra easy. And since 18 ounces is the standard size for peanut butter, you can use the whole jar. (18 ounces= 2 1/4 cups of peanut butter, if you buy it in bulk.)
  3. Crispy rice cereal: We prefer these made with cereal like Rice Krispies, but maybe you don’t! Some cooks make Scotcheroos with Cheerios, Special K cereal, Chex cereal, or cornflakes. It all depends on what cereal you are craving.
  4. Butterscotch chips: Optional in some circles, but required as far as I'm concerned!
  5. Chocolate chips: Milk chocolate, or if you want to go darker, that’s delicious, too.
  6. Keep them soft: Ever taste a rock hard Scotcheroo? That’s easy to prevent! Don’t overcook the sugar and corn syrup; bring it to a boil, then remove the pot from the heat. Over boiling the sugar mixture makes the consistency more like candy.
  7. Brown sugar: Some readers swear by the richness brown sugar adds.
  8. Butter is better: Another reader tip: add 1/2 stick of butter (2 ounces) to the pot along with the peanut butter to make it even more lovely and rich, and keep the consistency soft and gooey.
  9. Toppings: Add chopped nuts or toasted shredded coconut to the chocolate while it’s still setting up. Gently press down the toppings into the chocolate with your fingertips so they stay put once they’re cut.
  10. Gluten-free: A few important things to note for Celiac or those with gluten intolerance. Rice Krispies brand is not gluten-free; they contain malt, which is made from barley. Some name brand butterscotch chips may also contain malt, so please read your labels carefully. Instead, find a gluten-free crisp rice cereal (or other type of cereal that you like) and follow the recipe.
  11. No peanuts: Try almond or cashew butter in place of peanut butter, but you may want to add a tiny bit more sugar to the recipe. 
  12. Storage: Store the bars at room temperature in an air-tight container or covered with plastic wrap. They should stay fresh for up to 5 days, if you have the will power to not eat every last one.
  13. Freezer: These freeze like a dream! Once they’re completely cool, wrap up the whole pan in foil and freeze. Or place the cut squares in a single layer in a freezer bag and seal well. They’ll keep for several weeks (unless someone finds them)! Then, the hardest part: allow them to come to room temperature when you’re ready to serve them.


Serving: 1bar | Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Calcium: 9mg | Iron: 1mg